Old-Fashioned Buttered Turnips
Here is an inexpensive, late fall treat to serve with pot roast,
Salisbury steak, or country-style pork ribs with sauerkraut.
Makes 6 servings
2 pounds small firm turnips, peeled, cut into 1 inch cubes, boild in
salted water to cever until tender, 10 to 15 minutes, and drained
2 tablespoons butter
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
Dry the turnips on a towel. Melt the
butter in a small skillet over medium heat.
Add the turnips, and cook, tossing, until
they begin to turn light brown, 5 to 8 minutes.
Season well with salt and pepper. Serve
very hot, garnished with the parsley.
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